| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Not, Sent |
16 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Unsalted butter; room temperature |
| 3/4 |
c |
Packed light brown sugar |
| 1/4 |
c |
Granulated sugar |
| 2 |
|
Eggs |
| 2 |
ts |
Vanilla |
| 1/4 |
c |
Coarsely chopped pecans |
| 1/2 |
c |
Toffee chips |
INSTRUCTIONS
Heat oven to 350°. Coat a 13x9x2-inch baking pan with nonstick cooking
spray.
Stir together flour, baking powder and salt in small bowl.
Beat butter with both sugars in bowl until fluffy. Add eggs, one at a time,
beating well after each addition. Beat in vanilla, then flour mixture. Fold
in 1/4 cup pecans and toffee chips. Pour into pan. Sprinkle with remaining
chopped pecans.
Bake in 350° oven for 25-30 minutes or until a wooden pick inserted in
center comes out clean. Cool in pan on rack. Cut into blondies.
Recipe by: Family Circle - 3/10/98
Posted to EAT-L Digest by The Taillons <taillon@ACCESS.MOUNTAIN.NET> on
Mar 14, 1998
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””